Dish

Conejo escabechado

Pickled rabbit

Conejo escabechado is made by marinating rabbit in a mixture of vinegar, olive oil, garlic, onions, and spices. The rabbit is then cooked until it is tender and juicy. The dish is typically served cold, and is often accompanied by crusty bread or boiled potatoes. The flavors of the dish are bright and tangy, with the vinegar and spices adding a zesty kick to the tender rabbit meat.

European cuisine› Mediterranean cuisine› Spanish cuisine

Meat Dish› Game Dish› Rabbit Dish

Origins and history

Conejo escabechado is a traditional Spanish dish that has been enjoyed for centuries. Rabbit meat has been a staple in Spanish cuisine since the Middle Ages, and is still a popular ingredient today. The dish is often served at family gatherings and special occasions.

Dietary considerations

Conejo escabechado is a high-protein dish that is low in fat and carbohydrates. It is a great option for those following a low-carb or keto diet. However, it is not suitable for vegetarians or vegans.

Variations

There are many variations of Conejo escabechado, with different herbs and spices used in the marinade. Some recipes call for the addition of white wine or sherry to the marinade, while others use different types of vinegar. Some recipes also call for the rabbit to be stuffed with herbs or vegetables before cooking.

Presentation and garnishing

Conejo escabechado is a simple yet elegant dish that can be presented on a platter with the boiled potatoes or crusty bread arranged around the rabbit. A sprig of fresh parsley or a lemon wedge can be used as a garnish.

Tips & Tricks

To ensure that the rabbit is tender and juicy, it is important to marinate it for at least 2 hours before cooking. The rabbit should be cooked over low heat for about 45 minutes to an hour, or until it is cooked through. It is important to let the rabbit cool in the marinade for at least an hour before serving, to allow the flavors to develop.

Side-dishes

Conejo escabechado is typically served with crusty bread or boiled potatoes. A simple salad of mixed greens and tomatoes is also a great accompaniment to the dish.

Drink pairings

Conejo escabechado pairs well with a light red wine, such as a Rioja or a Tempranillo. A crisp white wine, such as an Albariño or a Verdejo, is also a good choice.